Trout with Roasted Hazelnut Butter

Name: Trout with Roasted Hazelnut Butter
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: salt and pepper; 8 trout fillets, skin on; 1 tablespoon chopped chives; 100 g (4 oz) softened butter, plus a large knob for brushing; 2 tablespoons hazelnut oil; 1 tablespoon tarragon vinegar; 25 g (1 oz) skinned hazelnuts, chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

The hazelnut butter can be made in advance and refrigerated but make sure it is close to room temperature before serving. If you don’t have any hazelnut oil, just replace with walnut or olive.

Ingredients

25 g (1 oz) skinned hazelnuts, chopped
100 g (4

Europe
United Kingdom
Fish course
Dinner
Pescatarian
England
Gluten-free

Method

Preheat the grill. Scatter the hazelnuts on to a baking tray and place under the grill, toasting to a rich golden brown to create the roasted flavour. Allow to cool before beating into the butter with the oil and vinegar. Season with salt and pepper.
Grease a baking tray and place the fish on the tray, skin-side up. Brush the skin with the knob of butter and season